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3.5/4

P.S. Instead of brown bean sauce, used oyster sauce which is all I had. Worked perfectly.

foofoodie
/ 01.23.2015

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I loved the light subtle flavors and so tender! I used only 3 lbs. as a little goes a long way. I cut the sugar in half, and added 2-3 carrots the last hour of simmering. Also a pinch of pepper and salt.

foofoodie
/ 01.23.2015

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Just made this dish and will certainly make again! My husband and I thoroughly enjoyed it very much. Didn't wait to chill it, but ate it as soon as it came out. We have leftovers, so we will see if it tastes better day two...

cballi123
from McAllen, Texas
/ 01.13.2015

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We love oxtail -- and this is a good one. Nevertheless, I only used 1 T light brown sugar, not having brown bean sauce on hand I used some oyster sauce, and about 1 1/2 cups dried shiitakes. Because we like spicy, I also added some sambal (ground chili paste). I served it with roasted baby bok choy and brown rice. A triumph!

greyrock
from Port Chester, NY
/ 06.10.2013

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Have made this dish several times to
rave reviews. I look for oxtails when
they're on special at Uwajimaya and
freeze. I don't change anything about
the recipe, except to use black bean
sauce instead of brown bean sauce.

angel322
from Seattle, WA
/ 03.28.2011

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Excellent way to braise oxtail, the star anise is cleverly complimentary. Forget the brown sugar, it makes this dish too sweet.
First time, I used the leftovers to make ravioli filling, this was marvelous.
The next time I used the meat to stuff onions, Great!

gromoro
from Collingwood, ON, Canada
/ 02.13.2011

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I followed the
recipe exactly,
except I used a
pound of (grass-fed)
stew meat with 6
oxtail pieces (2.8
pounds). It was OK,
but bland and too
sweet. Some garlic
chili sauce on my
serving gave some
needed pizazz. The
"brown bean sauce
(not ground)" was a
pointless expense,
as it added no
distinguishable
element, and now
that'll be in the
fridge 'til next
major clean out.

A Cook
from Miami FL
/ 03.17.2010

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If you love oxtails and are short on time (not total cooking time, but rather time to watch the pot over the stove) then the trick is to get a Nissan Double Thermal pot. These things are not cheap but well worth the money cause you can use it for osso bucco, stews, anything that requires slow cooking. You cook everything in the inner pot on top of your stove--get it to a boiling temp and take it off the stove and put it in the thermal pot, lock it and walk away. In a few hours, perfect oxtail. Saves you time and energy.
I usually do my Chinese oxtail with root vegetables and have never added the Chinese brown bean sauce, but will try it. Star anise is the killer ingredient in the recipe.

DragonflySF
from San Francisco, CA
/ 10.25.2009

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Thanks to Akpharmboy for the tip on putting the star anise and ginger into cheesecloth. I could not find brown bean sauce, so I used black bean sauce. I used white wine for additional water- about a bottle. This was my first time cooking oxtails. So Delicious!

mopsyw
from Seattle
/ 02.18.2009

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Very delicious, and flavorful. And simple to
make. The prep time is so little, and it can sit on
the stove while you're doing something else. I
also added some (about 1tsp.) Chinese 5 Spice
Powder, and a little (about 2 tsp.) fish sauce in
the first step. Not necessary, but a lovely
addition. The dish really must sit for a day or so
before eating. I've made this a few times now.
And it never disappoints.